Archive for 17/02/2012

I think the majority of people will never have enough storage space in the kitchen. I am no different. I’m also a firm believer of “out of sight, out of use” which means everything in my kitchen is in plain sight, ready for the taking. You can see some images of our Loire home kitchen here). But it means mean that a lot of stuff can lie around in every nook and corner. And that of course…I hate too! It is always those small “tools” lying around in drawers that work on my nerves. So I prop them in old glass jars that I bought at the brocante, at the same time functional and nice to look at. The same goes for old apothecary jars, which I can unfortunately not show, since they are stored at the Loire house in Motlouis. They are SO beautiful!!you can see one filled with old porcelain pieces I pick up(bottom right image) These are old bonbon jars can now also be bought new, as reproductions from recycled glass, with the words engraved...bonbons, café, chocolats. Imagine how nice they would look on your shelves filled with petits gateaux over Christmas time, chocolats at Valentine or Oeufs de Pâques eggs during Easter? Any other sturdy glass jar can work too, just figure it big enough so you don’t get caught with your hand in the cookie jar!

..old glass bonbon jars and an old apothecary jar(the bottom right picture, left jar on the shelf)..

*Because it is still winter and too cold to hold a book …a movie with which you can cuddle up completely covered by blankets…Rabbit hole with Nicole Kidman and Aaron Eckhart and directed by john Cameron Mitchell (2010). The story of a couple coming to terms with the loss of their son.

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I only realized this morning that February has almost had it. I am still going strong with my little food studies and by now it has become a habit to do a little food study or even 2 a day. It is all still about the brushstroke. The best ones will be put up on […]

The big problem with draft horses roaming free in the pastures is that they get very dirty in winter. and of course they hate being closed up. Living on hills don’t make it any easier. So we keep them in a smaller camp, both for their own sake and for the fields’ sake. But with […]

When I was young, I had beautiful shoes. High heels, stilettos, platforms, ballerinas, even vintage shoes my mother wore in the 40’s. But that was then. Now my favorite shoes are loafers. With dresses or with trousers. I wear my loafers all four seasons long. In summer I love sandals too. Ones with bands over […]

So I have been busy in the kitchen..it's off season here for everything.Not enough snow to snowshoe..Way too early to garden..We did go and see The Second Best Exotic Marigold Hotel with one of our daughters..It was good..not as good as the first though.I do admire that cast tremendously.Judy Dench is 81..she looks fantastic..I love her clothes in thos […]

In today’s restaurant scene, you can’t help but notice the growing number of restaurants that feature small plates, tapas, meze or antipasti on their menu. Bistros, wine bars, and gastropubs often suggest that you make a meal from several small, savory plates … Continue reading →

I do BELIEVE I introduced my latest GRANDPIGGY to you all a POST or two ago! This is BANKSIE…………my FIRST BORN’s latest ADDITION!He thought THE ADMIRAL or BUTTER’s the BOXER as he is called needed a playmate! BANKSIE likes to ... continue reading »

I am thrilled and honored that the International Reading Association chose my new Running Out of Night as one of their "2014 Best Chapter Books."Dear Friends,I am overwhelmed by your many kindnesses. You're the best (as is my husband). I couldn't keep limping along without your support.Are you wondering about the bad English in my title? […]

The brown waves of fog toss up to meTwisted faces from the bottom of the street,And tear from a passer-by with muddy skirtsAn aimless smile that hovers in the airAnd vanishes along the level of the roofs.- T.S. EliotSo dull and dark are the November days.The lazy mist high up the evening curled,And now the morn quite hides in smoke and haze;The place we occu […]

I first posted this recipe about three years ago but I felt it was time to do a redux as this lemony cake would be a perfect addition to an Easter brunch. Perfect for any occasion - any time of year, actually! The reason I say brunch cake is this cake has the dense texture of a 'muffin' - very moist and crumbly. It also has the most luxurious le […]

Captain’s Log, January 2015: First a rehash; 2014 saw the Fairegarden enterprise make a tumultuous relocation of its home base in August, selling and turning over the helm after a fourteen year stint as its captain on a steep slope … Continue reading →

I'm headed for another cold.Did chores and not much else.The buds popped open today. I challenge all of you....does anyone have a filthier horse than Abbe?This is how she looked before she got tucked in tonight. Oink! When I was finished, to the east I could see the sun and to the west I could see the moon. Dinner? Defrosted some cabbage soup and serv […]

Plumeria (aka Frangipani ) The picture I posted last week was of the buds. And while these things are ridiculously easy to grow, (heck! I had one in a pot in London!) I have been frustrated at every turn in … Continue reading →

I don't normally take many photos of my winter garden unless it is covered in snow. However, this year, we have not had any snow except for a dusting. I love the look of a four-season garden without the snow and the many variations of color and texture. There is a great deal of color with the greens, browns, tans and reds in the front border. Azalea Ka […]

As many of my food-minded readers might know, Saturday 14 March was Pi day – officially a day to celebrate the mathematical constant (the ratio of the circumference of a circle to its diameter), but also appropriated by the food blogging community as pie day (geddit??). They are probably also familiar with pancake day and Nutella […]

Asparagus is one of our favorite dishes to serve at Easter. It spells springtime for me and besides, most everyone loves asparagus. I usually poach the asparagus because it holds up well at room temperature or it can be served chilled. Foods that can be served at room temperature are a real plus. They can sit on a buffet while the main meal is being put toge […]